Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes-Reference-Cited by-同舟云学术

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Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes

Published:2019-03 Issue: Volume:102 Page:190-196
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xue Siwen,Yu Xiaobo,Li Xin,Zhao Xue,Han Minyi^ORCID,Xu Xinglian,Zhou Guanghong^ORCID

Funder

prospective joint research project

National Natural Science Foundation of China

Science and Technology Department of Jiangsu Province

Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions

Chinese Scholarship Council (CSC)

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band;Alix;Journal of Molecular Structure,1988

2. Food proteins: An overview;Boye,1997

3. Simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

4. Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring;Chen;Food Chemistry,2016

5. Food emulsions and foams: Stabilization by particles;Dickinson;Current Opinion in Colloid & Interface Science,2010

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